Courgette and Tofu Curry

Season

Summer

Dietary

Vegan

Recipe by Annabelle Randles (The Flexitarian)
Cooked in a light and fragrant coconut and tomato sauce, this courgette & tofu curry makes a hearty main course that the whole family can enjoy.
I like to serve it with fresh coriander and chillies (for the grown-ups) on top and a side of naan bread and wholegrain rice.
This courgette & tofu curry is a quick and straightforward recipe that makes the best of seasonal tomatoes and courgettes. I included some tofu and chickpeas for some hearty plant-based protein. To release the aromas of the spices, it is best to heat them in oil first.

Ingredients

1 onion
3 garlic cloves
1 red pepper
300g tomatoes
500g courgettes
juice of 1 lemon

From the cupboard

olive oil
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1 tsp yellow mustard seeds
1/2 to 1 tsp cayenne pepper
1 thumb freshly grated ginger root
2 Tbsp tomato puree
400 ml coconut milk
400ml vegetable stock
300g firm tofu
400g can chickpeas
salt

To Serve:

fresh coriander
red chilli
naan bread
rice

Instructions

Heat some olive oil in a large saucepan. Add ground coriander, ground cumin, turmeric, yellow mustard seeds, cayenne pepper. Heat and stir until mustard seeds start popping. Add grated ginger, chopped onion, crushed garlic and tomato puree.
Add red pepper cut in 2cm [0.8 inch] dice, courgettes cut in 1cm slices [0.4 inch] and tomatoes diced in eighths. Add coconut milk and vegetable stock. Bring to the boil. Reduce heat and add the tofu cut in 2cm [0.8 inch] dice. Simmer uncovered for 20 mins or so until vegetables are cooked.
When done, add drained chickpeas. Season to taste with lemon juice and salt.